Chicago Stuffed Spinach Pizza
|Granulated sugar||1 Tablespoon|
|Active dry yeast||2 Tablespoon|
|Warm water||2 Cup (32 tbs) (Very Warm)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Crushed tomatoes||1 Can (10 oz) (With Added Puree)|
|Dried oregano||2 Teaspoon|
|Dried basil||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Frozen chopped spinach||30 Ounce, thawed, well drained|
|Shredded mozzarella cheese||2 1⁄2 Cup (40 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄2 Cup (8 tbs), grated freshly|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dried basil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Sliced mushrooms||2 Cup (32 tbs)|
For dough: Dissolve sugar and yeast in water in a large bowl; let stand until bubbly.
Stir in oil.
Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.
Knead on lightly floured surface until smooth and elastic.
Put in greased bowl; turn to coat top.
Let rise, covered, in a warm place for 1 hour, or until double in bulk.
For sauce: Heat olive oil in a large saucepan.
Add garlic; saute 2 minutes.
Stir in tomatoes, oregano, basil, salt and pepper.
Simmer 30 minutes, or until very thick.
For filling: Mix spinach, mozzarella, Parmesan, Romano, salt, pepper, basil, garlic, olive oil and mushrooms in a large bowl.
Punch dough down.
Let rest 10 minutes.
Roll two thirds of dough into a 16 inch circle.
Fit into 12 inch diameter, deep dish pizza pan; let sides of dough overhang.
Put spinach filling into center of dough; smooth evenly over surface.
Roll remaining one third of dough on lightly floured surface to a 12 inch circle.
Put over filling; crimp edges; cut excess dough at edges so dough is level with top crust.
Pour tomato sauce over dough to cover.
Bake in a preheated 450°F oven 30 to 40 minutes, or until dough is golden.